Eggs a la Regence

Ingredients

• Half a tomato (large one)
• for four persons 2 eggs
• 1 tablespoonful of cream or milk
• 1 tablespoonful of chopped parsley
• Salt
• and pepper

Method

1. 1

   Beat up the eggs, mix the parsley, milk, salt, and pepper.

2. 2

   Melt a little butter in a stewpan, and when melted pour in the mixture, set over a slow fire till it is creamy and set (like buttered eggs).

3. 3

   Have ready the tomatoes (baked tender), put them on the rounds of toast and heap some of the mixture on each.

4. 4

   Serve hot.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 39. The excerpt below is the record exactly as published.

Eggs a la Regence. Half a tomato (large onej to each person, and also a small round of hot buttered toast. For four persons 2 eggs, 1 tablespoonful of cream or milk, 1 tablespoonful of chopped parsley. Beat up the eggs, mix the parsley, milk, salt, and pepper

Cook this with the app: pantry check, scaling, and the assistant.